Alu Saagu

This saagu goes very well with chapati or dosa. When I was a kid, I use to call it as 'bombay chutney'.. No idea why???? I don't think this method is adapted from Bombay.. or may be it is ... ;-)).. I will have to check with my mom when I call her.....

You can prepare this saagu either too thick or too thin. It really depends on your taste. Hope you enjoy the combination of chapati/puri with Alu Saagu.. Do drop in comments if you like it !!!
 

Ingredients:

Potatoes : 8 medium size
Oil : 4 spoons
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1tsp
Chana dal : 1 tsp
Curry leaves : handful
Green Chillies : 8
Salt : to taste
Green chillies : 5
Crushed garlic : 2 cloves
Cilantro : 1/4 cup finely cut
Onion : 1 small size finely cut
Turmeric : 1 tsp
Dhalia powder/besan : 1/4 cup

Method :

Wash potatoes and pressure cook until they cook well. Once done, let it cool for sometime. Then, remove the skin and mash them well.

Heat oil in a pan.

Add mustard, cumin seeds. Let it pop.

Add chana, urad dal. Let it turn brown.

Add curry leaves.

Add onion, green chillies, turmeric and saute it.

Add mashed potato and mix well. Cook for few min.

Add salt.
Add 1 cup of water and let it cook 2 more min.
Now, add besan/dhalia powder. Mix well.
Cook well until the gravy thickens.

Just before switching off the stove, add crushed garlic and cilantro.

Mix well. Cook for 2 min. Switch off the stove.